Chia Seed Banana Muffins

Light and moist, super banana-y muffins, brimming with nutty chia seeds. These 2-bite gems are uber healthy, incredibly satisfying, and undeniably easy. That's a win, win, win.

I'm not kidding - you will LOVE these! Even if you've made every version of my banana muffins/cakes/breads I've posted in the past. Cuz you know me, I'm always looking for a reason to make banana muffins, AND I rarely make the same thing twice! This time, I had over-ripe bananas and a yearning to bake. I opened my pantry and found chia seeds and thought - BINGO! Creamy smooth, sweet bananas partner perfectly with the nutty crunch of chia seeds.
And let's talk about the health benefits of chia seeds. Considered a "superfood", low-calorie chia seeds deliver massive amounts of nutrients, including fiber, calcium, manganese, magnesium, phosphorous, zinc, niacin, potassium, thiamine, and vitamin B2. In fact, calorie for calorie, chia seeds are one of the world's best sources of several important nutrients. Chia seeds are also known to boost metabolism, promote digestive and cardiovascular health, and thanks to the fiber, keep you feeling satisfied for hours. That's a whole lotta nutrition in one little seed.

Now imagine all that wholesome goodness woven into healthy banana muffin batter. I know, it's a culinary gift! These make a great breakfast-on-the-go, but since they're so healthy, consider them for mid-afternoon and late-night snack cravings.

Chia Seed Banana Muffins 

Cooking spray
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt
2 tablespoons chia seeds

Preheat the oven to 375 degrees. Coat 36 cups of mini muffin pans with cooking spray (this recipes makes 36 mini muffins).
In a medium bowl, combine the flour, baking powder and salt. Mix well and set aside.
In a mixing bowl, combine the butter and sugar and mix on medium speed until blended. Beat in the egg. Beat in the mashed bananas and vanilla.
Beat in half of the flour mixture. Beat in the sour cream. Beat in the remaining flour mixture until just blended. Beat in the chia seeds until just blended.
Spoon the mixture into the prepared pan, filling each muffin cup about 2/3 full.
Bake for 9 to 11 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the muffins in the pan, on a wire rack, for 5 minutes. Remove the muffins from the pan and transfer them to the rack to cool completely.
Store leftovers in an airtight container.
Makes 36 mini muffins